Pastel de Nata

The Pastel de Nata is a famed Portuguese egg tart pastry that has deep-rooted origins tracing back to the 18th century. Initially created by Catholic monks at the Jerónimos Monastery in Lisbon, these tarts were an ingenious way to use leftover egg yolks after separating the whites for starching nuns' habits. The rise in sugar and dairy trade allowed the monks to develop the creamy custard that we enjoy in the tarts today.

Post the expulsion of religious orders in the 1820s, the secret recipe was sold to the local sugar refinery, and eventually, the delectable treat spread worldwide. Despite its simplicity, the Pastel de Nata encapsulates the richness of Portuguese desserts and is a testament to the nation’s culinary heritage.

Ingredients

To make these delicious tarts, you will need:

• Puff Pastry (one sheet)
• 1 Cinnamon Stick
• 1 Lemon peel
• 1 cup Sugar
• 2/3 cup Water
• 1 cup Milk
• 1/2 cup Heavy Cream
• 3 tablespoons All-purpose Flour
• 6 Egg Yolks
• 1 teaspoon Vanilla Extract
• A pinch of Salt

Preparation

Begin by preparing the custard filling. In a small saucepan, combine sugar, water, a cinnamon stick and a strip of lemon peel. Bring this mixture to a boil and allow to simmer until the sugar dissolves completely, forming a syrup. Remove from heat and set aside.

In another medium-sized saucepan, heat milk and heavy cream. Then whisk in the flour until no lumps remain. Slowly bring it to a simmer, allowing it to thicken.

In a separate bowl, beat the egg yolks thoroughly. Slowly pour the hot milk mixture into the egg yolks, whisking continuously to prevent the eggs from scrambling. Stir in the vanilla extract and a pinch of salt.

Remove the cinnamon stick and lemon peel from the sugar syrup. Gradually incorporate this syrup into the custard mixture, stirring constantly to integrate the flavors.

Assembly and Baking

Preheat your oven to 400°F (200°C) and set a cooking timer for 15 minutes while the oven heats. Roll out the puff pastry sheet and cut it into small rounds to fit your muffin or tart pan.

Gently press the pastry rounds into the greased muffin cups, ensuring they reach the top of the edges. Pour the custard filling into each pastry shell, filling to about two-thirds full.

Bake the tarts in the preheated oven until the tops begin to bubble and caramelize, roughly 15-20 minutes. Keep an eye on them to prevent burning, using the cooking timer as a guide.

Serving Suggestions

To enjoy the Pastel de Nata at its best, allow it to cool slightly before serving. These tarts are traditionally dusted with cinnamon and powdered sugar in Portugal. Pair with a robust espresso or Portuguese-style coffee for an authentic experience.

Enjoy as a delightful breakfast treat, an afternoon snack, or as a luscious dessert. The combination of sweet, creamy custard and flaky, buttery pastry creates a delectable bite that is sure to transport you to the sun-drenched streets of Lisbon.

Store any leftovers in an airtight container at room temperature and reheat lightly in an oven to restore their crispness before serving.